Braised Vegetarian Chik’n with Veggies – For a long time I’ve thought that if I went back to eating meat, I’d entirely skip over chicken, and go directly to steak. I mean, chicken is often dry and flavorless. When was the last time you heard anyone rave about that piece of chicken they had for dinner last week?
And besides, I have these Quorn Chik’n Cutlets that we eat around here. The meat-eating husband even prefers these to chicken. I never have to worry that they’re undercooked and will therefore give us salmonella. I never have to worry about them being dry and flavorless. They never have any strange gristle or fatty spot. They’re pretty much the perfect chicken breast. (They’re vegetarian but not vegan, and they’re not gluten-free.)
I know, their downfall is that they’re processed. And, well, I’m willing to give in on that. If the idea of fake meat is too weird for you, try tofu or real chicken in place of the “chix”. I also think this would be delish as a stew with lentils or white beans instead of the chix.
And, how did this Braised Chicken taste? It’s awesome! I’ve made it twice now and each time Dan was left telling me how good it was. It’s super comfort food. And, really healthy all at the same time. I just love it! I think next time I make it I might try adding 1 teaspoon smoked paprika to the spice mixture.
We had some leftovers, and I decided to make mine into a sandwich. Here’s the braised chik’n breast with avocado, lettuce, and tomato on toasted whole grain bread. Super yummy! Dan and I were joking yesterday that if I were left on my own, pretty much every meal would be soup and/or sandwiches. Well, as long as tacos count as a sandwich!
Braised Vegetarian Chik’n with Veggies Recipe
Braised Vegetarian Chik'n with Veggies
- 1 tablespoon packed brown sugar
- ½ tablespoon chili powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper
- 4 Quorn Chik'n Cutlets
- 1 tablespoon grapeseed or olive oil
- 1 medium onion sliced
- 1 bunch small whole carrots peeled and trimmed
- ¾ pound tiny fingerling potatoes
- 2 tablespoons all-purpose flour
- 1 – 2 tablespoons low-sodium soy sauce*
- 2 cups low-sodium vegetable broth
- 1 tablespoon fresh thyme plus more for garnish
- 2 cups Cooked Egg Noodles optional
- Preheat oven to 350 degrees F. In a small bowl combine brown sugar, chili powder, salt, ground black pepper, and crushed red pepper; rub into chicken. Let stand 10 minutes.
- In a large cast iron skillet or other oven-proof skillet, heat oil over medium-high heat. Add spice rubbed chicken; cook until browned on both sides. Remove chicken from skillet, and set aside.
- In the same skillet, add the onion, carrot, and potatoes, and cook about 5 minutes or until beginning to brown. Stir in flour; cook and stir 1 minute. Stir in soy sauce, broth, and thyme. Bring to a simmer. Return chicken to skillet. Cover with aluminum foil, and bake 40 minutes. Serve over cooked egg noodles, sprinkled with thyme and additional black pepper.